Grilled Balsamic Glazed Salmon Salad

A grilled piece of salmon with a balsamic glaze on a bed of leafy greens with cherry tomatoes and sliced avocado, garnished with fresh parsley on a white plate.

This Grilled Balsamic Glazed Salmon Salad is nutritious, flavorful and summer-ready! A vibrant and refreshing salad that brings bold citrus flavor to your table! Succulent salmon fillets are marinated in our Blood Orange Olive Oil and sweet and tangy Tangerine Balsamic Vinegar, then grilled to perfection for a smoky caramelized finish. Served over a crisp bed of spring mix, with creamy avocado slices and juicy cherry tomatoes, it's the perfect balance of sweet, savory, and citrus in every bite!

Ingredients:

for Marinade

  • 4 tablespoons The Olive Tap's Blood Orange Olive Oil, divided
  • 4 tablespoons The Olive Tap's Tangerine Balsamic Vinegar, divided
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1 teaspoons Dijon mustard
  • sea salt and fresh ground pepper to taste
  • 4 (4 ounce) salmon fillets, skin on
  • 8-10 cups spring mix salad greens
  • cherry or grape tomatoes
  • 1 ripe avocado, cut into slices

 

Directions:

Add all marinade ingredients to a bowl, and whisk until emulsified. Reserve 3 Tbsp for drizzling over the salad.

Place salmon filets in a zip lock bag and cover with the marinade. Allow to marinate for about 30 to 45 minutes in refrigerator

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove salmon from marinade and shake off excess. Discard remaining marinade.

Carefully place the salmon, skin side down, on the preheated grill, and cook about 3-4 minutes, then flip and cook another 3 minutes or until fish flakes easily with a fork. Let it rest to cool slightly for a couple of minutes before adding to the salad greens.

Salad:
Arrange spring mix, tomatoes and avocado on each of 4 serving dishes.

Place salmon on top of the salad and drizzle a little of the olive oil/balsamic vinegar mixture over top.  Enjoy!

Recipe by Rick

Products featured in this recipe
A bottle of Blood Orange Olive Oil from The Olive Tap next to olives and leaves with an inset showing a sliced blood orange on a light background.

Blood Orange Olive Oil

Blood Orange Olive Oil
From $22.95
A bottle of Tangerine Balsamic Vinegar from The Olive Tap with a picture of tangerines surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four.

Tangerine Balsamic Vinegar

Tangerine Balsamic Vinegar
From $21.95